just bought his cookbook yesterday and love it. Has anyone tried to freeze the rice cakes? I see he said in the book that you can freeze the bread cakes, but doesnt say whether or not for the rice. I like to cook in bulk to save for later and time since I’m the “house chef”! Thanks!!
You can but it dries out the cakes too much for me. I really enjoy the bacon and egg version.
I’ve made these dang things like 3 times, and despite my love of all things bacon, these rice cakes taste too bland for me. Thought they would get better on the ride, but still tasted bland for me. Maybe I need more brown sugar. Maybe I’m just too used to other bars with stronger flavors. Thought I would love it, but I’ve given up on them.
I have some frozen ones in the freezer right now. I prefer the fruit ones. Berry and mint. As a said on a previous post. I find that the frozen ones sort of solidify into a solid mass. You lose the individual grains of rice consistency. It sort of becomes a the consistency of jello made with too little water. The next batch I’m going to try and cook the rice a little drier and see if it makes a difference. Other than the slight difference in consistency, they are fine when they thaw out. I’m in Texas, so in the summer, I grab a couple of frozen ones, toss them in my jersey pocket and they are thawed enough to eat by the time I want one.
Great, thanks for the feedback. Looks like I’ll put them in the fridge!! I’m so looking forward to my first batch. Bacon and eggs are some of my favorite foods on the planet. Bacon is a food group.
I have frozen a few batches…works fine and the taste is still good…have also found that the stickier you make the rice, the better they freeze. Have tried this on both the sweet and savory ones.
As for the comments on ‘blandness’ just up whatever flavor you think is missing (be it sugar, liquid amino etc). Only issue I have is they are just not as easy to eat on the bike as gels/clifbars, no matter how well you wrap them, usually I eat them if I stop for a few minutes.
Sweet! I like that there’s hope. I’ll try anything. I have all winter to experiment so I’d like to start this week, going shopping tomorrow. Thanks everyone.
Only issue I have is they are just not as easy to eat on the bike as gels/clifbars, no matter how well you wrap them, usually I eat them if I stop for a few minutes.
I agree with this observation. Packaging them and eating them on the bike/run is a bit of a trial.
I’ve experimented with blending the mixture with some rice milk with very decent results. Kindda turns it into a rice smoothie. Works well enough and makes it much easier to transport and consume.
Only issue I have is they are just not as easy to eat on the bike as gels/clifbars, no matter how well you wrap them, usually I eat them if I stop for a few minutes.
I agree with this observation. Packaging them and eating them on the bike/run is a bit of a trial.
I’ve experimented with blending the mixture with some rice milk with very decent results. Kindda turns it into a rice smoothie. Works well enough and makes it much easier to transport and consume.
My first attempt was a crumbling disaster, but I didn’t use sticky (sushi) rice. I was thinking that maybe I could wrap sushi rice in seaweed used for sushi to make it easier to handle.
The first couple of batches I made according to Lim’s recipe didn’t stick together very well so I modified his recipe to look more like sushi rice. I use 3C rice, 1/4C rice wine vinegar and 1/4C sugar. You add the vinegar and dissolved sugar after the rice is cooked and then add the bacon, parmesan and soy sauce.
Sweet! I like that there’s hope. I’ll try anything. I have all winter to experiment so I’d like to start this week, going shopping tomorrow. Thanks everyone.
I haven’t had any problems. The one thing I found is that really pressing them in hard helps compact them and make them easy to eat. Made a few of the other recipes, and they are all damned tasty.
John
Only issue I have is they are just not as easy to eat on the bike as gels/clifbars, no matter how well you wrap them, usually I eat them if I stop for a few minutes.
I agree with this observation. Packaging them and eating them on the bike/run is a bit of a trial.
I’ve experimented with blending the mixture with some rice milk with very decent results. Kindda turns it into a rice smoothie. Works well enough and makes it much easier to transport and consume.
My first attempt was a crumbling disaster, but I didn’t use sticky (sushi) rice. I was thinking that maybe I could wrap sushi rice in seaweed used for sushi to make it easier to handle.
Ha - I thought I was the only having those crumbling disasters. guess not!
I’m back to good ol’ bulk maltodextrin on the bike. Totally fuss free. I actually like the taste as well.
quuote riotgear]You can but it dries out the cakes too much for me. I really enjoy the bac on and egg version.
Totally agree with both comments…[
aaahhhh, a chef! I will write this down…
The first couple of batches I made according to Lim’s recipe didn’t stick together very well so I modified his recipe to look more like sushi rice. I use 3C rice, 1/4C rice wine vinegar and 1/4C sugar. You add the vinegar and dissolved sugar after the rice is cooked and then add the bacon, parmesan and soy sauce.
I add a bunch of louisiana hot sauce to mine. It makes everything taste better. The rice absorbs the liquid of the hot sauce so it isn’t any more messy.
As a vegan, I replace the egg with tofu and skip the bacon. I usually add a little BBQ sauce to the tofu as I’m scrambling it, but you could also put BBQ is a middle layer of the cake.
I really want to be able to do this but I can’t get my mind around IM race day logistics on how to carry these. In training it’s pretty easy with a bike jersey. But the tri top for racing has pretty small pockets - one gel each, maybe two if I cram them in. Seems like I’d only be able to get two, maybe three into my DarkSpeedWorks box. Anyone have some creative ideas for carrying these during an IM?
Funny, during my morning limp for 4 miles, I was thinking about the green tabasco sauce!
I add a bunch of louisiana hot sauce to mine. It makes everything taste better. The rice absorbs the liquid of the hot sauce so it isn’t any more messy.
As a vegan, I replace the egg with tofu and skip the bacon. I usually add a little BBQ sauce to the tofu as I’m scrambling it, but you could also put BBQ is a middle layer of the cake.
Yes, this is what I’m a bit worried about too unless I can freeze them. maybe a soft cooler in my special needs bag!!! something, but I have to try them first.
I really want to be able to do this but I can’t get my mind around IM race day logistics on how to carry these. In training it’s pretty easy with a bike jersey. But the tri top for racing has pretty small pockets - one gel each, maybe two if I cram them in. Seems like I’d only be able to get two, maybe three into my DarkSpeedWorks box. Anyone have some creative ideas for carrying these during an IM?
I also would like to get some ideas on how to carry a few of those during racing…
I add a bunch of louisiana hot sauce to mine
Seriously??? This all sounds completely unpalateable when going hard.
Different strokes for different folks…